Recipes

21 Aug

Posted at 12:47h in Recipes by
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This time of year brings a beautiful array of produce from the farm fields.  This simple recipe blends of variety of textures and colors in a unique “caviar”.  You can serve this farm fresh recipe with corn chips, toasted baguette, on top of a bed of salad greens, or with your favorite grilled protein.

Farmer’s Caviar

Ingredients:
1 Kirby cucumber
1 cup ground cherries
3 plum tomatoes
2 Cubanelle peppers
3 shishito peppers
1 red onion
1 lime, juiced
2 cloves garlic, minced
1 tsp sea salt
¼ tsp black pepper
3 Tbsp olive oil
1 Tbsp apple cider vinegar

  • Prepare all produce and place in a medium bowl.
    • Cucumber- peel and dice
    • Ground cherries- husk and cut into halves
    • Tomatoes- dice
    • Cubanelle peppers- remove stem and seeds, dice
    • Shishito peppers- remove stem and dice
    • Onion- peel and finely chop
  • Add lime juice, garlic, salt, pepper, oil, and vinegar.
  • Mix well.
  • Refrigerate for at least 30 minutes.
  • Serve with corn chips, toasted baguette, on a bed of salad greens, or as a side with your favorite grilled protein.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

 

14 Aug

Posted at 14:44h in Recipes by
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The beautiful eggplant from Blooming Glen Farm inspired this week’s recipe, based on a dish I enjoyed at a restaurant.  Breading and baking the eggplant then pairing it with some farm fresh tomatoes, fresh mozzarella, and pesto in a delicious and flavorful stack will definitely please any crowd.

Eggplant Caprese Stacks

Ingredients:
1 eggplant
2 eggs
½ cup plain bread crumbs
½ tsp parsley
½ tsp garlic powder
¼ tsp onion powder
¼ tsp sea salt
Pinch black pepper
2 medium or large tomatoes
2 balls fresh mozzarella
½ cup pesto (use this guide to make- Recipe Formulas)

  • Peel eggplant. Slice into ½-inch rounds.
  • Whisk eggs in a small bowl.
  • Add bread crumbs and spices to another small bowl. Mix well.
  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper.
  • Dip eggplant rounds in egg then in bread crumb mixture. Place in a single layer on the baking sheet.

  • Bake for 22-25 minutes.
  • While eggplant is baking, slice the tomatoes and mozzarella into ½-inch slices.
  • Once eggplant is done, assemble stacks. Place a spoonful of pesto on the plate, top with a slice of eggplant, then mozzarella, then tomato. Repeat this one more time (pesto, eggplant, mozzarella, tomato).  Add another spoonful of pesto, another slice of eggplant, and then one more spoonful of pesto.  Garnish with some fresh basil leaves.
  • This recipe should make about two full stacks.
  • Enjoy!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

 

07 Aug

Posted at 11:58h in Recipes by
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At Blooming Glen Farm the favored fingerling potato is “Laratte” a specialty gourmet French fingerling potato with a tan skin, dark yellow flesh and a nutty flavor reminiscent of hazelnuts and chestnuts. Smooth and creamy texture (think butter!), the babies (½”-1″) truly melt in your mouth. These fingerling potatoes are the star of this simple but delicious side dish.  It pairs well with grilled proteins, sandwiches like BLTs, or even breakfast dishes.

Roasted Fingerling Fries

Ingredients:
1 quart fingerling potatoes
3 Tbsp fat (olive oil, melted butter, melted tallow, etc.)*
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
3 Tbsp parmesan cheese
1 Tbsp fresh parsley, finely chopped (for garnish)

  • Wash potatoes. Do not peel.  Cut each potato in half.  If you have larger ones, cut them again into quarters.
  • Lay sliced potatoes between paper towels or cloth towels to dry well.

  • Preheat oven to 400°F.
  • Place potatoes in a large bowl. Add fat, salt, pepper, and garlic powder.  Toss to coat.

  • On a large baking sheet, spread the potatoes into a single layer cut side down.

  • Bake for 20 minutes. Remove and flip each potato.  Sprinkle with parmesan cheese.
  • Bake for an additional 5 minutes.
  • Broil for 2-3 minutes to nicely brown the potatoes.

  • Carefully place the potatoes into a serving bowl and garnish with the fresh parsley.
  • Enjoy!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials

 

31 Jul

Posted at 08:00h in Recipes by
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Combine the garden fresh flavors of summer in this colorful appetizer with cherry tomatoes, onions, garlic and fresh herbs.

Roasted Tomato and Burrata Dip

Ingredients:
3 cups cherry tomatoes
2 small or 1 large torpedo onion (bulb only), chopped
3 cloves garlic, finely sliced
4 Tbsp olive oil, divided
1 Tbsp balsamic vinegar
½ tsp sea salt
¼ tsp black pepper
8 oz burrata
1-2 Tbsp fresh herbs (basil and oregano are great), roughly chopped
1 baguette

  • Preheat oven to 400°F.
  • Place tomatoes, onion, and garlic in a small baking dish.
  • Add 2 Tbsp olive oil, vinegar, salt, and pepper to the dish. Toss to coat everything.
  • Bake for 20 minutes. Remove and add burrata.  Return to the oven and cook for an additional 5 minutes.

  • Slice baguette and brush each piece with the remaining 2 Tbsp oil. Place on cookie sheet and broil on low for 2-3 minutes or until each slice is lightly browned.  Remove from oven.
  • Top the roasted tomatoes with fresh herbs and serve with the toasted baguette.
  • Enjoy!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

 

24 Jul

Posted at 08:00h in Recipes by
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Beautiful farm fresh carrots are a real treat and are definitely the star of this dish.  Paired with a torpedo onion and a ginger citrus dressing, this salad is refreshing and full of flavor.

Carrot Ribbon Salad

Ingredients:

1 bunch carrots (8-10 total), carrot tops removed
1 large torpedo onion (bulb only), finely sliced
2 tsp carrot tops, finely chopped
Garnish- 1 Tbsp torpedo onion greens, finely chopped

Ginger Citrus Dressing Ingredients-

2 cloves garlic, minced
½ inch piece of ginger, peeled and grated*
2 Tbsp orange juice
2 Tbsp apple cider vinegar
¼ cup olive oil or avocado oil
1 tsp sea salt
1 tsp honey

*I prefer to use fresh frozen ginger.  It is so easy to peel and then to grate.

  • Clean and peel carrots. Using a peeler, cut the carrots into ribbons.  Place ribbons in a large bowl.  Feel free to chop the remaining carrots (after you have made as many ribbons as you can) into the bowl also.
  • Add onions and carrot tops to the bowl.
  • Make dressing and mix well. Drizzle on the salad.  Toss to coat.
  • Garnish with torpedo onion greens and serve immediately. Can also be stored in an airtight container in the refrigerator.
  • Enjoy!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials, Website: www.truyouessentials.com

17 Jul

Posted at 10:55h in Recipes by
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New potatoes from the farm pair well with sweet onions, garlic, and some fresh herbs in this potato waffle.  It’s the perfect addition to any meal- but especially breakfast or brunch inspired dishes.  Top it with a poached egg or use it as a base for eggs benedict.

Potato Waffles

 Ingredients:
1 quart new potatoes (unpeeled)
1 sweet onion (bulb and greens)
3 cloves fresh garlic, minced
1 ½ tsp sea salt
½ tsp black pepper
2 eggs, beaten
¼ cup flour
1 ½ Tbsp fresh herbs, finely chopped
2 Tbsp melted butter

  • Shred potatoes. Place the shredded potatoes in a cheesecloth and squeeze out excess moisture.
  • Roughly chop the sweet onion and place in a food processor.   Place in a fine mesh strainer and allow to drain for a couple of minutes.
  • Place potatoes and onion in a large bowl. Add minced garlic, salt, pepper, eggs, flour, and fresh herbs.  Mix well.
  • Heat waffle iron.
  • Grease both sides of the waffle iron with melted butter.
  • Place ½ cup of the potato mixture on the waffle iron and cook. Once done, place the cooked waffle on a wire rack.
  • Once you are done making all of the waffles, serve immediately.
  • To store- let the waffles cool completely. Store in an airtight container in the refrigerator.  These can also be frozen.  Best if reheated in a toaster oven or air fryer.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

10 Jul

Posted at 11:45h in Recipes by
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Kale is such a versatile and incredibly nutritious green.  It can be served raw or cooked.  It can be turned into chips or added to soups and pastas.  It also makes an amazing base for a salad.  This recipe combines the kale with red cabbage, sweet onion, and fresh garlic for a flavorful summer dish.

Chopped Kale Salad

Ingredients:
1 bunch kale
½ cup pistachios
1 Tbsp avocado oil
1 ½ cups red cabbage, finely shredded
½ sweet onion (bulb only), finely diced

Dressing Ingredients:
¼ cup olive oil or avocado oil
1 lemon, juiced
2 fresh garlic cloves, minced
2 tsp mustard
2 tsp honey
½ tsp sea salt
¼ tsp black pepper

  • Wash kale and remove the stems.  Dry well (I used a salad spinner to remove any excess water).
  • Place half of the kale leaves in a food processor.  Pulse to finely chop.  Transfer to a large bowl and repeat with the other half of the kale.
  • Combine dressing ingredients in a small blender and blend well.  You can also use an immersion blender.
  • Drizzle the dressing over the kale and use your hands to massage it in.  This will help break down the kale leaves and fully incorporate the dressing.
  • Place 1 Tbsp of avocado oil in a frying pan.  Heat to medium and add the pistachios.  Reduce heat to low and continuously stir.  Toast the pistachios for 3 minutes and then remove from heat.
  • Add toasted pistachios, shredded cabbage, and diced onions to the bowl with the kale.  Toss to fully combine everything.
  • Enjoy!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

03 Jul

Posted at 12:30h in Recipes by
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Roasting vegetables enhances their sweetness and brings out their flavors.  This week’s recipe features the fresh cabbage and sweet onions.  After roasting these two ingredients, you toss them in an herb vinaigrette.  It is the perfect side to any grilled protein.

Roasted Cabbage and Sweet Onions with Herb Vinaigrette

Ingredients:
1 small head cabbage, quartered and chopped
3 sweet onions (bulbs only), halved and chopped
3 Tbsp olive or avocado oil
1 tsp sea salt
½ tsp black pepper

  • Preheat oven to 425°F.
  • Place chopped cabbage and onions in a large bowl.
  • Drizzle with oil and then add salt and pepper. Toss to coat.
  • Spread evenly onto a large baking sheet.

  • Roast for 30 minutes, stirring halfway through baking time.
  • While cabbage is roasting, make vinaigrette (recipe below).
  • Remove from oven and immediately place the roasted cabbage and onions in a bowl.
  • Pour on vinaigrette and toss to coat.
  • Serve immediately- top with a sprinkling of fresh herbs.
  • Enjoy!


Herb Vinaigrette Ingredients:
3 Tbsp olive oil
2 Tbsp white vinegar
3 Tbsp fresh herbs, finely chopped
1 tsp honey
½ tsp sea salt
¼ tsp black pepper

Directions: Place all ingredients in a small bowl.  Whisk well to fully combine.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

26 Jun

Posted at 14:56h in Recipes by
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Fresh herbs can elevate any dish.  They can be used as garnishes, added to marinades or dressings, and even be the base to a delicious sauce.  This recipe uses parsley in a flavorful chimichurri that can be served with your favorite grilled protein or drizzled on roasted vegetables.

Chimichurri

Ingredients:
1 bunch parsley, roughly chopped (should be about 1 cup packed)
3 garlic scapes, chopped
2 scallions, chopped
¾ tsp sea salt
¼ tsp black pepper
¼ tsp red pepper flakes
2 Tbsp apple cider vinegar
¼ cup olive oil or avocado oil
Juice and zest of 1 lime

  • Place parsley, garlic scapes, scallions, salt, black pepper, and red pepper flakes in food processor. Pulse to combine and break down all ingredients.  Scrape sides and pulse again.
  • Add vinegar, oil, lime juice, and lime zest to the food processor. Pulse again to fully incorporate all ingredients.
  • Refrigerate in an airtight container or freeze in cubes.
  • Great served on top of grilled protein or roasted vegetables.

**Creamy Chimichurri- to make a creamy chimichurri sauce, add ½ cup of sour cream to the chimichurri.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

19 Jun

Posted at 11:40h in Recipes by
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This time of year the harvest is full of vegetables that can be combined and pickled.  It is an easy and simple way to create a tangy, yet crisp topping for tacos, hot dogs, burgers, or sandwiches.  You can even add these pickled veggies to a charcuterie board, on top of a rice bowl, or eat them right out of the jar!

Pickled Veggies

3 hakurei turnips (bulbs only), thinly sliced into rounds
1 small cucumber or 1/3 of a large one, sliced into rounds
2 cups cabbage, shredded
5 garlic scapes, chopped into about ¼ inch pieces
½ onion, thinly sliced

Brine Ingredients:

1 cup vinegar*
½ cup water
1 tsp sea salt
2 tsp honey

*Vinegar- you can use apple cider vinegar, white vinegar, red wine vinegar, white wine vinegar, or rice vinegar.

  • Prepare all vegetables as listed above.
  • Place in a 1 quart glass jar. Pack tightly.  You can layer them or just mix them all up.
  • Add brine ingredients to a small saucepan. Bring to a boil and then reduce to a simmer.
  • Stir until the honey and salt have dissolved.
  • Remove from heat and carefully pour the hot brine into the glass jar. There should be about ½ inch of head space at the top of the jar.
  • Let the jar cool for a little bit and then put the lid on. Place in the refrigerator.
  • Allow the vegetables to marinate in the brine for at least two hours.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com